New England Shrimp Cobbler

Submitted by admin on Mon, 08/17/2009 - 22:26
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Summary

Yield6
Prep Time2 hours
RecipesShrimp

Description

New England Shrimp Cobbler

Ingredients

  • 1 1/2 qt New England Shrimp Cobbler Sauce

  • 2 1/2 lb shrimp, 31/35, peeled and deveined

  • 36 ea asparagus, peeled, blanched

  • 8 oz button mushrooms, sliced, sauteed

  • 4 ea plum tomato, peeled, seeded, diced

  • 1 tbsp chervil, chopped

  • 2 tsp thyme, chopped

  • 1 tsp flat-leaf parsley, chopped

  • 1 1/2 tsp kosher salt, to taste

  • 1/2 tsp black pepper, to taste

  • 3 c cake flour

  • 2 oz granulated sugar

  • 3 tsp baking powder

  • 4 oz unsalted butter, cold, cut into pieces

  • 6 oz sour cream

  • 4 ea egg yolk, large

  • 4 tsp dill, chopped

Instructions

1. Prepare New England Shrimp Cobbler Sauce; keep warm.

2. Cut asparagus in 1-inch pieces. Combine shrimp, asparagus, mushrooms, tomatoes, chervil, thyme, parsley, and 24 ounces of sauce. Adjust seasoning with 1 teaspoon salt and pepper.

3. Combine flour, sugar, baking powder, and remaining salt; cut in butter.

4. Whisk together sour cream, yolks, and dill. Mix yolk mixture with flour mixture until moist and crumbly.

5. Portion shrimp mixture among souffle dishes; top with flour mixture. Bake in a 375°F/190°C oven until a toothpick inserted into the center of the souffle comes out clean. Serve with remaining sauce on the side.